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Chocolate Coconut Pecan Squares




Source of Recipe


KRAFT


List of Ingredients




3/4 cup (1-1/2 sticks) margarine or butter, softened, divided
3/4 cup sugar, divided
1-1/4 cups flour
2 Tbsp. whipping cream
1-3/4 cups coarsely chopped PLANTERS Pecans
1 cup BAKER'S ANGEL FLAKE Coconut
4 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped



Recipe



PREHEAT oven to 350°F. Beat 1/2 cup of the margarine and 1/4 cup of the sugar in large bowl with electric mixer on medium speed until creamy. Add flour; beat until well blended. Press dough firmly onto bottom of ungreased 9-inch square baking pan. Bake 18 to 20 minutes or until edges are lightly browned.
PLACE remaining 1/2 cup sugar, remaining 1/4 cup margarine and the cream in medium saucepan; cook until margarine is melted and mixture is well blended, stirring frequently. Stir in pecans; set aside.
SPRINKLE coconut and chocolate evenly over crust. Top with the pecan mixture; spread to evenly cover chocolate layer. Bake an additional 20 to 25 minutes or until golden brown; cool completely. Cut into 24 squares to serve. Store in airtight container at room temperature.